8 slices cooked bacon sliced or diced
8oz shredded extra sharp cheddar cheese
2 Tablespoons granulated yeast
700ml lukewarm water
30oz strong flour and about 2-3oz more for dusting
1-1/2 Tbls Sea salt
1 Tbls Connacht Gold Creamery Butter
Place yeast into your mixing bowl . Pour in warm water and give the yeast a little stir with a wooden spoon.
Add flour and salt. Start mixing with a wooden spoon, use your hands as necessary to fully wet the flour and salt.
Add the cheese and bacon into the dough until fully combined. Cover with damp clean cloth and set in a warm place to rise for at least 3 hours.( After 3 hours if you like, place dough in the refrigerator overnight. This helps make the dough less sticky and easier to work with.)
When ready to bake, place a metal baking pan on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.) Preheat oven to 450 degrees F,230c, gas mark 8, the water will heat up during the preheat. Meanwhile, butter the bottom of an 11 x 17 baking tray and sprinkle the polental over the butter to prevent the bread from sticking.
Sprinkle the dough with flour and flour your hands as well. Divide the dough into eleven mini loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour.
Let rest on the baking tray for 30 minutes. Right before placing in the oven, score top of bread with an “x” or other decorative mark, cutting right through the dough.
Bake for 30 minutes. Remove from oven and let cool 15 minutes before slicing.
Serve with Connacht Gold Half in Half Butter and enjoy